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In a large saucepan, heat the olive oil over medium heat. Add the onions and a pinch of salt. Cook for around 15-20 minutes until caramelised.
Add the garlic, thyme, and 2 sprigs of rosemary to the saucepan. Cook for a few minutes.
Add the chopped celeriac and vegetable stock to the saucepan. Bring to a boil, then reduce to a simmer with the lid on for 15-20 minutes.
Remove the rosemary sprigs from the saucepan. Stir in the caramelised onion chutney and a good grinding of pepper. Blend the soup until silky smooth.
Finish the soup by stirring in the crème fraiche. Season to taste with salt and pepper.
In a frying pan, toast the hazelnuts until lightly browned. Add the butter and the remaining 2 sprigs of rosemary (stems removed). Allow the butter to foam and brown.
Serve the soup with a good drizzle of the hazelnut rosemary brown butter.